Pros: set rules and guidelines that were easy to follow and implement
Cons: gained weight with all the good food
Respect, Opportunity, Communication, Kindness!
I taught groups of trainees over a week period the steps of service, descriptive language to sell food and the correct way to charge guest when subbing out ingredients on pizza. There was a small amount of wine sampling to show how different food bring out different tastes in wine.
As a DSL (designated service leader) my job consisted of maintaining the flow of the dining room and the satisfaction of guests.
When not preforming the job of DSL I was in the bar-counter/take out position.
Once a week I conducted liquor inventory and once a month I went over different safety topics with the FOH staff after surveying the restaurant for any defects and implementing the proper maintenance.